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Sweet and Sour Chicken

Sweet and Sour Chicken

Preparation Time | 10 mins

Cooking Time | 30 mins

Total Time | 40 mins

Servings | 4

By Dan Kirkham

Give this Friday Night #Fakeaway a whirl. It tastes just as good as the real thing, but without the radioactive coloured sauce and MSG. This recipe is with chicken, but also works well with prawns or beef


Step 1

In a wok or large frying pan, heat some coconut oil, MCT Oil or butter. Fry your chicken until cooked (you can finish it off in the oven if you prefer).

Step 2

Once your chicken is cooked, transfer onto a plate and the same pan, fry off the garlic, chilli and ginger. Squeeze in a good dollop of honey.

Step 3

Stir in the miso paste and add the pineapple and vegetables. Cook for 2-3 minutes.

Step 4

Stir in the passata and add the apple cider vinegar and season with a pinch of salt.

Step 5

Add the arrowroot and water and stir until it thickens.

Step 6

Pop your chicken back into the pan along with the Pak Choi.

Step 7

Serve once it's piping.


  • 1 tbsp of MCT Oil, Coconut Oil or Butter
  • 3 Cloves Garlic, chopped
  • 2 Tbsp Ginger, chopped
  • 1 red Chilli, chopped
  • 6 Tbsp Honey
  • 1 Tbsp Miso Paste
  • 300g Pineapple, chopped with juice
  • Mixed Peppers, chopped
  • 1 Large Red Onion, chopped
  • 250ml Passata
  • 60ml Apple Cider Vinegar
  • Pinch Salt
  • 1 Tbsp Arrowroot dissolved in 50ml water
  • 4 Chicken Thighs, chopped
  • Handful Pak Choi
  • 2 large scoops of Collagen (optional)

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